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Cocoa Beach
Burdened by a dark family secret, Virginia Fortescue flees her oppressive home in New York City for the battlefields of World War I France. Driving an ambulance for the Red Cross, she meets a charismatic British army surgeon whose persistent charm opens her heart to the possibility of love. As the war rages, Virginia falls into a passionate affair with the dashing Captain Simon Fitzwilliam, only to discover that his past has its own dark secrets--secrets that will damage their eventual marriage and propel her back across the Atlantic to the sister and father she'd left behind. Five years later, in the early days of Prohibition, the newly widowed Virginia Fitzwilliam arrives in the tropical boomtown of Cocoa Beach, Florida, to settle her husband's estate. Simon's brother and sister welcome her with open arms and introduce her to a dazzling new world of citrus groves, white beaches, bootleggers, and Prohibition agents. But Virginia senses a predatory presence lurking beneath the irresistible, hedonistic surface of this coastal oasis. The more she learns about Simon and his mysterious business interests, the more she fears that the dangers surrounding Simon now threaten her and their daughter's life as well.
Book
Cocoa bean shell: a by-product with high potential for nutritional and biotechnological applications
Cocoa bean shell (CBS) is one of the main solid wastes derived from the chocolate industry. This residual biomass could be an interesting source of nutrients and bioactive compounds due to its high content in dietary fibres, polyphenols and methylxanthines. Specifically, CBS can be employed as a raw material for the recovery of, for example, antioxidants, antivirals and/or antimicrobials. Additionally, it can be used as a substrate to obtain biofuels (bioethanol or biomethane), as an additive in food processing, as an adsorbent and, even, as a corrosion-inhibiting agent. Together with the research on obtaining and characterising different compounds of interest from CBS, some works have focused on the employment of novel sustainable extraction methods and others on the possible use of the whole CBS or some derived products. This review provides insight into the different alternatives of CBS valorisation, including the most recent innovations, trends and challenges for the biotechnological application of this interesting and underused by-product.
Journal Article
Managing insect services and disservices in cocoa agroforestry systems
Ecological role of insects in cocoa agroforestry systems is a key component of biodiversity that generally underlines what insects do in cocoa agroforestry systems. Although insects are often under-appreciated and viewed by many cocoa farmers as a nuisance and pests, they provide a diversity of ecosystem services in cocoa agroforestry systems. Farm management practices affect the role and function of these insects, and consequently the ecosystem services and disservices they provide. This paper reviews the importance of insects in cocoa agroforestry systems and examines five major ecosystem service that insects provide. It also highlights farm management practices that affect ecosystem services and disservices provided by insects in cocoa agroforestry systems. The paper further summarizes some of the major and minor insect pest species that can be found in cocoa agroforestry systems, the damages they cause, as well as their management strategies. The conclusion provides insight on how to conserve valuable ecosystem services provided by insects in cocoa agroforestry systems, suggests innovative farm management practices to reduce disservices provided by some insect pest species, and offers recommendations for future research.
Journal Article
Unravelling Cocoa Drying Technology: A Comprehensive Review of the Influence on Flavor Formation and Quality
Cocoa quality serves as a differentiating factor that provides monetary and non-monetary benefits to farmers, defined by the genotype, agroecological conditions of cultivation, and the post-harvest processes involved in transforming seeds into cocoa beans, including harvesting, pre-conditioning, fermentation, and drying. Drying plays a crucial role in ensuring the sensory, chemical, and microbiological quality of the beans, as simultaneous mass and heat transfer phenomena occur during this process, along with chemical reactions (both enzymatic and non-enzymatic) that influence the concentration and dynamics of phenolic compounds, organic acids, methylxanthines, and the formation of volatiles, directly impacting flavor development in cocoa beans. This paper comprehensively reviews cocoa drying methods, variables, and equipment and analyzes their impact on these flavor-determining compounds. The findings highlight that drying significantly contributes to the production of differentiated and specialty quality traits. An integral relationship between the methods, operating variables, and drying equipment applied to cocoa and their implications for the volatile and non-volatile compounds is described.
Journal Article
From cocoa beans to chocolate
\"A child wonders where chocolate comes from and learns about cocoa farmers and how cocoa beans are harvested in West Africa and chocolate makers and how cocoa beans are made into chocolate at at factory. This illustrated narrative nonfiction book includes a map of where cocoa trees are grown, glossary, and further resources\"--Provided by publisher.
Book
Functional role of yeasts, lactic acid bacteria and acetic acid bacteria in cocoa fermentation processes
ABSTRACT
Cured cocoa beans are obtained through a post-harvest, batchwise process of fermentation and drying carried out on farms in the equatorial zone. Fermentation of cocoa pulp-bean mass is performed mainly in heaps or boxes. It is made possible by a succession of yeast, lactic acid bacteria (LAB) and acetic acid bacteria (AAB) activities. Yeasts ferment the glucose of the cocoa pulp into ethanol, perform pectinolysis and produce flavour compounds, such as (higher) alcohols, aldehydes, organic acids and esters. LAB ferment the glucose, fructose and citric acid of the cocoa pulp into lactic acid, acetic acid, mannitol and pyruvate, generate a microbiologically stable fermentation environment, provide lactate as carbon source for the indispensable growth of AAB, and contribute to the cocoa and chocolate flavours by the production of sugar alcohols, organic acids, (higher) alcohols and aldehydes. AAB oxidize the ethanol into acetic acid, which penetrates into the bean cotyledons to prevent seed germination. Destruction of the subcellular seed structure in turn initiates enzymatic and non-enzymatic conversions inside the cocoa beans, which provides the necessary colour and flavour precursor molecules (hydrophilic peptides, hydrophobic amino acids and reducing sugars) for later roasting of the cured cocoa beans, the first step of the chocolate-making.
Yeasts, lactic acid bacteria and acetic acid bacteria enable pulp removal and cocoa bean curing during cocoa fermentation and drying processes, which precede roasting of the cured cocoa beans, the starting material for the production of chocolate.
Journal Article
Cocoa By-Products: Characterization of Bioactive Compounds and Beneficial Health Effects
The annual production of cocoa is approximately 4.7 million tons of cocoa beans, of which only 10% corresponds to the cocoa bean and the remaining value corresponds to a high number of residues, cocoa bean shell, pulp and husk. These by-products are a source of nutrients and compounds of notable interest in the food industry as possible ingredients, or even additives. The assessment of such by-products is relevant to the circular economy at both environmental and economic levels. Investigations carried out with these by-products have shown that cocoa husk can be used for the production of useful chemicals such as ketones, carboxylic acids, aldehydes, furans, heterocyclic aromatics, alkylbenzenes, phenols and benzenediols, as well as being efficient for the removal of lead from acidic solutions, without decay in the process due to the other metals in this matrix. The fibre present in the cocoa bean shell has a considerable capacity to adsorb a large amount of oil and cholesterol, thus reducing its bioavailability during the digestion process, as well as preventing lipid oxidation in meats, with better results compared to synthetic antioxidants (butylated hydroxytoluene and β-tocopherol). Finally, cocoa pulp can be used to generate a sweet and sour juice with a natural flavour. Thus, this review aimed to compile information on these by-products, focusing mainly on their chemical and nutritional composition, simultaneously, the various uses proposed in the literature based on a bibliographic review of articles, books and theses published between 2000 and 2021, using databases such as Scopus, Web of Science, ScieLO, PubMed and ResearchGate.
Journal Article